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Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States. The oil has a light, nutty flavor with a hint of fruit, depending on the producer. The subtle flavor is well suited for many types of salads, pasta, or steamed vegetables because the oil will not overpower the other ingredients. Refined grape seed oil has a high smoke point so it is an excellent choice as a cooking oil, especially when sautéing or frying. This oil contains a high level of polyunsaturated fat and a low level of saturated fat.
When storing the oil, place it in an area that does not exceed 70 degrees in temperature or in a refrigerator. Grapeseed oils are available unfiltered (natural substances have not been removed), infused (herbs and spices added), or flavored (roasted garlic, toasted walnut, and others).
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Grapeseed Oil term - Related Content |
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| The blended vinification of various grape varietals for the purpose of creating a single wine. Also indicates a wine produced by the process of “assemblage”. |
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| A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different ... |
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| A variety of tomato that is small and round and most often used whole in salads or as a snack food and appetizer. It is generally available as either red or yellow in color and ... |
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| An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices. The intent of curing is to remove the ... |
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| Leaves obtained from grape vines and served as edible leaves to wrap ingredients for cooking. They are commonly used in Greek and Middle Eastern dishes, where they are often ... |
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| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
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| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
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| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
General ... |
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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| Clarified Butter | Brown Butter | Homemade Butter
Clarified Butter
Melting whole butter and removing the milk solids and water, produces clarified butter. It is a rich ... |
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| The flavors of sweet red grapes and juicy ripe pears complement each other so perfectly in this scrumptious dessert recipe. |
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| This tangy dressing provides a spicy mustard overtone that enhances the flavors of salad greens and slaws combined with meats or a variety of vegetables. |
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| Sweet and flavorful, this dressing goes well on many different salad greens, slaws and fruit salads. |
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| Perfect for serving with almost any entrée, this salad features a delicious combination of flavors and pleasing textures. |
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| Grape leaves rolled around a filling are traditional food in many Mediterranean cultures, where this food has a different name in each country. Try them and you will understand why they are so widely enjoyed. Although this recipe is somewhat labor-intensive, it is not difficult and can be lots of fun as a family project, especially if this includes gathering wild grape leaves. Can be made ahead and refrigerated. Return to room temperature to serve. |
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